Preparation
- Toast the nuts for 15 minutes at 150°C (convection oven).
- Heat the honey in a small saucepan (it needs to reach 121°C).
- Heat sugar (1), water, lavender flowers, and glucose syrup in a small saucepan (the mixture needs to reach 156°C).
- Beat the egg whites (fresh and dehydrated) to stiff peaks, tightening with sugar (2). Time it so they reach the right consistency just before the honey is ready.
- When the honey reaches 121°C, pour it in a thin stream over the egg whites.